White Chicken Chili Recipe

article image
Getty Images/ALLEKO
white chicken chili
Yields 6 servings SERVINGS


  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 cans (15 ounces each) great Northern beans, drained and rinsed
  • 2 cans (4 ounces each) diced green chiles
  • 1 can (15 ounces) whole-kernel corn, drained well
  • Juice of 1/2 lime
  • Chopped fresh cilantro, to taste
  • 4 ounces cream cheese, room temperature
  • 1/4 cup half-and-half


  • Place chicken on bottom of a 5-quart slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne. Add onion, garlic, broth, beans, green chiles, corn, lime juice, and cilantro.
  • Cover and cook on low for 8 hours, or on high for 4 hours.
  • Remove chicken, cut into bite-sized pieces, and return to slow cooker. Stir in cream cheese and half-and-half.
  • Cover and cook on high for an additional 15 minutes, or until chili is slightly thickened. Taste, and adjust seasonings as needed.
  • Serving Suggestion: Serve with fresh-baked cornbread.

Photo by Getty Images/ALLEKO

For more supper idea recipes, see Simple Ideas for Supper.

Traci Smith is a Capper’s Farmer editor. With access to thousands of archived recipes from the magazine, she’s always trying something new.